Almond ice cream with pears and chocolate streusel

75 g almonds

blanched, whole

300 ml milk

300 ml full cream

6 egg yolk

120 g sugar

1 tbsp rose water

Soak the almonds overnight in water, then drain and finely grind them. Mix with the rest of the ingredients and put into a bag. Vacuum seal on level 1.

4 pears

100 ml pear or apple juice

2 tbsp Williams pear schnapps

1 lemon

juice

½ vanilla pod

seeds

2 tbsp sugar

Peel, halve and core the pears. Bring the rest of the ingredients for the juice briefly to the boil, allow to cool down and then put in a bag with the pear halves. Vacuum seal on level 1.

Place both bags (pears and ice cream) in the perforated cooking tray. Steam.

Cocción al vapor 84 °C durante 25 Min.

Preparar

Take the bag out of the appliance. Shake the bag with the ice cream mixture well and allow to cool. Put the ice cream mixture in a bowl and place in the freezer. Stir occasionally until the mixture stiffens.

Aire caliente (180 °C)

50 g almonds

blanched, ground

50 g white chocolate

2 tbsp sugar

1 tbsp white flour

1 egg white

beaten

Grate the chocolate and beat the egg white. Rub together with the other ingredients to form crumbs and then spread over a baking tray lined with baking paper. Put into the preheated cooking space. Bake.

Introducir el producto de horneado

Aire caliente 180 °C durante 8 Min.

Arrange the almond ice cream and pears in a dish and garnish with the chocolate streusel.